Technical Program Listing
2001 IFT Annual Meeting, June 23-June 27; New Orleans, LA

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Sunday AM Technical Program

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1 HOT TOPIC: Bioterrorism: Is the food industry at risk?
2SYMPOSIUM: Developing new generation soy ingredients and soyfoods
3SYMPOSIUM: Nutraceuticals and functional foods: From concepts and regulations to final products
4SYMPOSIUM: Histamine and toxigenic amines in foods
5SYMPOSIUM: Food allergens: Update for the food industry
6SYMPOSIUM: Effect of combinations of thermal and nonthermal treatments on microbial survival
7SYMPOSIUM: Resistant starch: A food ingredient with significant physiological and health benefits
8SYMPOSIUM: Oxidation in heterogenous foods and biological tissues: Impact on food quality and health
9SYMPOSIUM: Survival of pathogenic microorganisms in hostile environments
10TECHNICAL ORAL SESSION: International: Division Lecture and Paper Competition
11TECHNICAL ORAL SESSION: Education: Food Science Education
12TECHNICAL ORAL SESSION: Food Engineering: Rheology and Texture
13NEW PRODUCT & TECHNOLOGY: New Products & Technologies: Nutrition, Package, and Process
14TECHNICAL ORAL SESSION: Student Product Development Oral Competition
15ATECHNICAL POSTER SESSION: Biotechnology
15BTECHNICAL POSTER SESSION: Citrus
15CTECHNICAL POSTER SESSION: Dairy Foods
15DTECHNICAL POSTER SESSION: Food Engineering: Processing Technologies
16 Video Theater
F1FORUM: Organic food processing--Everything you have always wanted to know (and more) about this rapidly growing food segment

Sunday PM Technical Program

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17SYMPOSIUM: Business opportunity in post-China WTO: Part 1: Current status and perspectives
18SYMPOSIUM: Practical success using hydrocolloids in product development
19SYMPOSIUM: Cost of quality as a management tool
20SYMPOSIUM: Traditional Asian and Latin American food products made from grains and other starch-based ingredients
21SYMPOSIUM: Molecular mobility in foods: Basic science for industrial applications
22SYMPOSIUM: Active and intelligent packaging: An avenue to safer food
23SYMPOSIUM: Developments in the regulation of genetically modified organisms
24SYMPOSIUM: Communicating food safety: To the public, students and food handlers
25SYMPOSIUM: Analysis of nutraceuticals and phytochemicals
26TECHNICAL ORAL SESSION: Food Chemistry: Proteins
27TECHNICAL ORAL SESSION: Food Engineering: Modeling and Optimization
28TECHNICAL ORAL SESSION: Nonthermal Processing: Food safety and quality aspects of nonthermal processing technologies
29TECHNICAL ORAL SESSION: Nutraceuticals & Functional Foods
30ATECHNICAL POSTER SESSION: Food Chemistry: Lipids
30BTECHNICAL POSTER SESSION: Fruit & Vegetable Products: Sensory, Product Development, Fresh-Cut, and Storage
30CTECHNICAL POSTER SESSION: Muscle Foods: Tenderness, Quality, Processing, Marination, Oxidation, and Shelf-Life
30DTECHNICAL POSTER SESSION: Nutrition
F2FORUM: Unlock the hidden benefits in your products – Going back to basics
F10FORUM: Managing risk in the face of the biotech debate: What you need to know if you are considering going "non-GMO"

Monday AM Technical Program

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31 HOT TOPIC: What happened to the "R" in R&D... is it alive and well and if so, where is it living?
32SYMPOSIUM: The latest advances in chilled foods
33SYMPOSIUM: Sensory evaluation of dairy flavors
34SYMPOSIUM: Product development for aging baby boomers
35SYMPOSIUM: Present status and future prospects for food biotechnology: Safety assessment and consumer acceptance
36SYMPOSIUM: Industry needs: New ingredient technologies for further processed meat products
37SYMPOSIUM: Citrus impact on cardiovascular disease
38SYMPOSIUM: Exploring the limits of packaging: Role of emerging technologies
39SYMPOSIUM: Moving from product inspection to process control
40SYMPOSIUM: Educating tomorrow's food engineers -- Global perspectives
41TECHNICAL ORAL SESSION: Food Microbiology: Thermal and Non-thermal Inactivation of Microorganisms
42TECHNICAL ORAL SESSION: Seafood Technology: Safety, Processing
43NEW PRODUCT & TECHNOLOGY: New Products & Technologies: Ingredients
44ATECHNICAL POSTER SESSION: Student Product Development Competition
44BTECHNICAL POSTER SESSION: Food Engineering: Rheology and Texture
44CTECHNICAL POSTER SESSION: Fruit & Vegetable Products: Chemistry
44DTECHNICAL POSTER SESSION: International
44ETECHNICAL POSTER SESSION: Nutraceuticals & Functional Foods
44FTECHNICAL POSTER SESSION: Product Development
44GTECHNICAL POSTER SESSION: Toxicology & Safety Evaluation
45 Video Theater
F3FORUM: IFT education standards: Evaluation of three departments
F8FORUM: Transatlantic opportunities in marketing dietary ingredients

Monday PM Technical Program

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46SYMPOSIUM: How processing can optimize the phytonutrient benefits of fruits and vegetables
47SYMPOSIUM: Retrospective on significant food technology issues from the perspective of the IFT Fellows
48SYMPOSIUM: Dairy foods: More than just good nutrition
49SYMPOSIUM: Educating electronically: Many methods-many models
50SYMPOSIUM: Business opportunity in post-China WTO: Part 2: Opportunity assessment by sectors
51SYMPOSIUM: The impact of biotechnology on the foodservice industry
52SYMPOSIUM: Food process engineering, past 25 years and the future
53SYMPOSIUM: Control strategies for quality and safety in the food production environment
54TECHNICAL ORAL SESSION: Biotechnology
55TECHNICAL ORAL SESSION: Muscle Foods: Fresh Meat Quality
56TECHNICAL ORAL SESSION: Food Packaging
57TECHNICAL ORAL SESSION: Food Engineering: Process Sensors and Indicators
58TECHNICAL ORAL SESSION: Food Chemistry: Lipids, Emulsions and Antioxidants
59ATECHNICAL POSTER SESSION: Carbohydrate
59BTECHNICAL POSTER SESSION: Food Chemistry: Carbohydrates and Hydrocolloids
59CTECHNICAL POSTER SESSION: Food Chemistry: Enzymes and Plant Pigments
59DTECHNICAL POSTER SESSION: Food Chemistry: Proteins and Physicochemical Properties
59ETECHNICAL POSTER SESSION: Food Microbiology: Effect Antimicrobials on Foodborne Pathogens
59FTECHNICAL POSTER SESSION: Food Microbiology: Foodborne Pathogens
59GTECHNICAL POSTER SESSION: Religious and Ethnic Foods
59HTECHNICAL POSTER SESSION: Nonthermal Processing
F4FORUM: Processing parameters needed to control hazards in cold-smoked fish
F11FORUM: Collaborative new product development in the food industry

Tuesday AM Technical Program

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60 HOT TOPIC: Mad Cow and Foot-and-Mouth: Can we cope with these threats in a globalized food environment?
61SYMPOSIUM: The state of the food industry and the food supply in developing regions of the world
62SYMPOSIUM: A critical look at issues affecting religious slaughter
63SYMPOSIUM: New developments in analytical techniques of carbohydrates
64SYMPOSIUM: Recent advances in the safety assessment of sodium nitrite and cured meats
65SYMPOSIUM: Emerging technologies in food processing
66SYMPOSIUM: Probiotics: Issues and opportunities for the U.S. marketplace
67SYMPOSIUM: Innovative chefs in foodservice
68TECHNICAL ORAL SESSION: Dairy Foods I
69TECHNICAL ORAL SESSION: Food Chemistry: Analytical Chemistry
70TECHNICAL ORAL SESSION: Food Microbiology: Foodborne Pathogens
71TECHNICAL ORAL SESSION: Student Undergraduate Paper Competition
72NEW PRODUCT & TECHNOLOGY: New Products & Technologies: Analysis and Instrumentation
73ATECHNICAL POSTER SESSION: Education: Food Science Education
73BTECHNICAL POSTER SESSION: Extension
73CTECHNICAL POSTER SESSION: Food Engineering: Transport Processes and Kinetics
73DTECHNICAL POSTER SESSION: Food Packaging
73ETECHNICAL POSTER SESSION: Quality Assurance
73FTECHNICAL POSTER SESSION: Seafood Technology
73GTECHNICAL POSTER SESSION: Sensory Evaluation
74 Video Theater
F5FORUM: Testing GMO's in food - Every thing you must know and more!
F6FORUM: Incorporating food science into the high school science curriculum

Tuesday PM Technical Program

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75SYMPOSIUM: Reaching the mature market: Considerations and opportunities for sensory evaluation
76SYMPOSIUM: Developments in the analysis of complex flavor systems
77SYMPOSIUM: Industrial food thermal processing
78SYMPOSIUM: Traditional Asian functional food products and markets
79SYMPOSIUM: Dietary phytoestrogens: Friend or foe?
80SYMPOSIUM: Sampling, testing, and detection methods in biotech food crops
81SYMPOSIUM: Package integrity and testing methods
82SYMPOSIUM: Food byproducts and waste utilization
83SYMPOSIUM: Non-linear microbial inactivation kinetic models for nonthermal preservation technologies
84TECHNICAL ORAL SESSION: Food Microbiology: General
85TECHNICAL ORAL SESSION: Quality Assurance
86TECHNICAL ORAL SESSION: Dairy Foods II
87TECHNICAL ORAL SESSION: Student Graduate Research Paper Competition
88ATECHNICAL POSTER SESSION: Food Chemistry: Flavor
88BTECHNICAL POSTER SESSION: Food Chemistry: Food Composition and Analysis
88CTECHNICAL POSTER SESSION: Food Engineering: Physical and Chemical Properties
88DTECHNICAL POSTER SESSION: Food Microbiology: General
88ETECHNICAL POSTER SESSION: Fruit & Vegetable Products: Processing
88FTECHNICAL POSTER SESSION: Refrigerated & Frozen Foods
F7FORUM: Undergraduate and Graduate Education: What are the best practices for success?

Wednesday AM Technical Program

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89SYMPOSIUM: Dairy ingredients: Past, present and future
90SYMPOSIUM: Ingredient adulteration
91SYMPOSIUM: Acidified sodium chlorite - an antimicrobial intervention for the food industry
92SYMPOSIUM: The new nutrition paradigm - Nutrigenomics
93SYMPOSIUM: International food regulation
94TECHNICAL ORAL SESSION: Food Engineering: Drying and Mass Transfer
95TECHNICAL ORAL SESSION: Carbohydrate
96TECHNICAL ORAL SESSION: Fruit & Vegetable Products
97TECHNICAL ORAL SESSION: Muscle Foods: Processing
98TECHNICAL ORAL SESSION: Sensory Evaluation
99TECHNICAL ORAL SESSION: Product Development
100TECHNICAL ORAL SESSION: Seafood Technology: Texture, Chemistry
101TECHNICAL ORAL SESSION: Nonthermal Processing
102 Video Theater
F9FORUM: From graduation to the "real world": Industry and student perspectives